Sweet Vidalia Onion Casserole

3-4 VIDALIA ONIONS SLICED THIN
2 CANS CREAM OF MUSHROOM SOUP
1LB. BULK BREAKFAST SAUSAGE*
1 SOUP CAN OF MILK
1tsp SALT
1/2 BLACK PEPPER
2-8oz SHREDDED CHEDDAR CHEESE

PREHEAT OVEN 375 DEGREES.
BROWN SAUSAGE IN SKILLET OVER MEDIUM HEAT. DRAIN. SET ASIDE.

IN A LARGE MIXING MIX SOUP, MILK, SALT, PEPPPER UNTIL WELL BLENDED. ADD COOKED SAUSAGE, FOLD INTO ONION-SOUP UNTIL INCORPORATED. POUR MIXTURE INTO A DEEP RECTANGULAR GLASS CASSEROLE DISH SPREAD EVENLY. COVER WITH SHREDDED CHEESE. BAKE 35 - 45 MINUTES OR UNTIL CHEESE IS BUBBLY AND GOLDEN. REMOVE FROM OVEN, LET SIT 5 MIN.

Potato and Broccoli Supreme

3 cups hot mashed potatoes, about 6 medium

1 pkg. cream cheese, softened, 3 oz

1/4 cup milk

1 egg

2 T. margarine

1 can Durkee French Fried onions, 2.8 oz

2 pkg. frozen broccoli spears, 10 oz. each, cooked and drained

1 cup shredded American cheese, 4 oz

 

Whip together first 5 ingredients until smooth. Season to taste with salt and pepper. Fold in 1/2 can French fried onions. Spread potato mixture over bottom and up sides of buttered 8 x 12 inch baking dish to form a shell. Bake uncovered at 350 for 25 to 30 minutes. Arrange hot broccoli spears in potato shell. Sprinkle with cheese and remaining onions. Bake uncovered 5 more minutes. Serves 8

My Old Recipes